Scrambled eggs (bhurji) is one of the most common ways to prepare eggs. Feel free to substitute potatoes or scallions with tomatoes or other vegetables.
makes 4 servings
3 tbsp ghee
1 Tbsp mustard seeds
1 cup potato, cubed into 1/2 inch pieces
1 Tbsp unpeeled grated ginger
1/2 tsp turmeric
1 tsp black pepper
1 tsp salt
6 large eggs
2 Tbsp chopped cilantro
4 slices sourdough toast
1 cup scallions, minced
2 cups finely chopped spinach leaves
1 serrano pepper, minced
In a preferably nonstick frying pan, heat up the ghee. When just shy of smoking, add the mustard seeds. Next add the potato and cook at medium heat for 3-4 minutes or until almost done. Add the ginger, turmeric, black pepper & salt.
Meanwhile, whisk the eggs with the chopped cilantro and toast the sourdough.
When the potatoes are almost done, add the scallions, spinach and serrano pepper. Cover the pan for 2-3 minutes, ensuring that the potatoes are tender. Turn the heat to medium and pour in the egg mixture and cook until soft scrambled.
Serve the egg bhurji with toast.